Chicken Shawarma



1 pound of thinly sliced, skinless, boneless chicken thighs
Olive oil, 1/4 cup
1.5 tbsp lemon juice
2 minced garlic cloves
1 tbsp. cumin, ground
Smoked paprika, 1 tablespoon
Ground coriander, 1 teaspoon
Ground cinnamon, 1/2 tsp.
To taste, add salt and black pepper.
bread pita
Tzatziki dressing
tomatoes and cucumbers chopped for serving


Mix the cumin, smoked paprika, coriander, olive oil, lemon juice, garlic, cinnamon, salt, and black pepper in a big bowl.
Toss the chicken strips in the marinade after adding them to the bowl. Place plastic wrap over the bowl and place in the refrigerator for at least an hour or overnight.

The chicken strips should be threaded onto skewers and grilled for 3–4 minutes per side or until well cooked.
Pita bread should be warmed briefly on both sides of the grill.
Place a warm pita on a platter, add the grilled chicken, chopped tomatoes and cucumber, and a liberal dollop of tzatziki sauce to create the shawarma. Serve the pita right away after rolling it up.

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